• Ingredients: 24
  • Serves: 10

Chocolate snowball cake with chilled whipping cream.


For cake layers

  • 12 large egg yolks
  • 2 1/4 cups sugar
  • 6 tbsps. whole milk
  • 1 1/2 tsps. vanilla
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp. salt
  • 6 large egg whites

For assembling trifle

For cream topping

  • Special equipment: 3 baking pans and a 3 1/2-quart straight-sided glass trifle or soufflé dish

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Preheat oven to 350°. Line 10-cup ovenproof glass bowl or 10-cup metal bowl smoothly with foil.
  2. Step 2 Spray foil with nonstick spray. Combine dark rum and instant coffee in small bowl or ramekin; stir to dissolve coffee.
  3. Step 3 Combine chocolate chips and butter in large bowl. Set bowl over saucepan of simmering water. Stir until chocolate and butter are melted and smooth.
  4. Step 4 Remove bowl from over water. Using electric mixer, beat in sugar, then coffee mixture. Beat until mixture cools to lukewarm, about 3 minutes.

    For this step you will need

  5. Step 5 Bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 1 hour 5 minutes.
  6. Step 6 Cool cake in bowl on rack 15 minutes (center of cake will fall). Press edge of cake firmly to level with center of cake.
  7. Step 7 Invert bowl with cake onto platter, allowing cake to fall onto platter. Lift off bowl; peel off foil.
  8. Step 8 Beat cream in large bowl until peaks form. Spread whipped cream all over cake, mounding cream in center.

    For this step you will need

Nutrition information

Calories 653 Carbohydrates 60 g (20%)
Fat 46 g (71%) Protein 7 g (13%)
Saturated Fat 28 g (138%) Sodium 63 mg (3%)
Polyunsaturated Fat 2 g Fiber 3 g (11%)
Monounsaturated Fat 14 g Cholesterol 200 mg (67%)